CORNBREAD TOMATOES
2 pans of cornbread (martha white sweet yellow) Or homemade
4-6 slices toasted bread
2 sticks of butter
1 medium onion
1 28oz can diced tomatoes or 2 15oz cans, drain but reserve juice
Salt, Pepper, and Garlic Powder to taste
Chicken broth
Melt butter in skillet, add onion and cook til slightly tender(don't overcook). Crumble cornbread and toast together, add butter and onion, mix together. Add salt, pepper, garlic powder to taste. At this time if I feel it isn't moist enough I will add a little chicken broth-you want it moist, but not to wet. Layer half the mixture in a greased casserole dish, drain tomatoes, reserving juice, put tomatoes onto cornbread mixture, use enough reserved juice to even the layer of tomatoes. Top with remaining cornbread mixture. Top with a few slabs of butter, bake @ 350 for 25-30 minutes, or until top is golden brown.
